L’art du montage par Luc Eyriey, chocolat, volume I (book)

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L’art du montage, le chocolat / The art of montage, chocolate (book) by Luc Eyriey. Editions de l’Ecole du Grand Chocolat, 2009. Very good condition. 213 pages. Hardcover. French version. Volume I.

Luc Eyriey is a pastry chef, based in Embrun. He has also been a trainer at the Ecole du Grand Chocolat Valrhona for more than ten years. This very comprehensive work, a collection of assemblies, aims to enable professionals, through 7 chapters and a technical notebook, to familiarize themselves with all aspects of assembling chocolate pieces. Chapter 1: for Luc Eyriey, each pastry chef is able to find their own sources of inspiration which will personalize their style and make it clearly identifiable. Using the right molds and tools, developing your cover and molding efficiently are all essential points for creating the future piece covered in chapter 2 on technique. Special operations (sealing of hulls, welding, etc.) are not forgotten. Chapter 3: more precise part construction operations: mass production, finishing, and spray gun work. Chapter 4: gives ideas for topics for the whole year: different types of characters based on identical elements (tubes, eggs, spheres, etc.), the specificities of animal montages (the wasp montage, detailed , will allow you to create that of other insects such as the ant or the spider; that of the rabbit will also work for the rat and the mouse…), the theme of vehicles (van, scooter…). Rapid assemblies are present, allowing for faster production. Chapter 5 concerns “your” montages: Easter eggs, live macaroons (“disguised” as a chicken or pig) or even contemporary modeling in marzipan. Chapter 6 deals with a generally neglected aspect of books: how to sell better, how to put together your showcase… The last chapter addresses the problems that professionals may encounter during editing… and therefore the solutions. A technical notebook closes the work, detailing all the parts taken in photos throughout the pages.